Go Back Email Link

Pork Belly with Cabbage and Morel Shoyu


Pork Belly

  • 1.5 g salt
  • 1.5 g sugar
  • 1 lb. pork belly
  • water to cover pork belly
  • neutral oil or lard


  • 1 head cabbage sliced
  • oil

Morel Shoyu

  • MÄS Restaurant makes this special ingredient. You can substitute regular shoyu or a mushroom powder.


Pork Belly

  • Dissolve salt and sugar in sufficient water to cover the pork belly.
  • Add the pork belly and cure overnight in the fridge.
  • The next day, rinse in water to wash off the brine. Dry with paper towels and transfer to a baking dish.
  • Braise pork belly in a neutral oil or lard for 3–4 hours at 350°. Remove from oven when pork belly is fork-tender. Allow to cool.
  • Leaving the pork belly and fat in the baking dish, cover and transfer to fridge overnight.
  • The next day, remove and cut into 8 slices.


  • Preheat oven to 425°.
  • Dress the cabbage with oil.
  • Add cabbage to baking dish and roast until caramelized.

Plating the Dish

  • Place two slices of pork belly on each plate.
  • Top with roasted cabbage and shoyu or mushroom powder.


2Hawk Vineyard and Winery 2017 Grenache

Servings: 4

Chef: Joshua Dorcak

Partner Organization: MÄS Restaurant

Wine Pairing: 2017 Grenache

Our 2017 Grenache brought out our risk-taking side. The weather as the season ended was just spectacular. We knew the flavors were continuing to develop, so we waited until the last possible minute to harvest the fruit at the risk of a potential frost or rain event that would end the season. Our reward was this forward and generously layered wine that just explodes with bright candied cherry, black raspberry, and Chambord aromas, while flavors of anise, allspice, boysenberry, and blackberry jam lift the palate. Well-integrated and balanced acidity provides the backdrop for a lengthy, spicy finish that hints at sweetness while also speaking to the ripeness of the fruit. Grenache is hedonistic, so enjoy this while it is relatively young—over the next two to five years.